How to Make Tuna Mayo Onigiri Recipe

How to Make Tuna Mayo Onigiri Recipe is a total game-changer when you want a quick, tasty snack that feels like a little hug from Japan. These rice balls stuffed with creamy tuna mayo are perfect for lunchboxes, picnics, or just a mid-afternoon nibble. I’ve been making these for years, and trust me, once you get the hang of it, you’ll be whipping them up like a pro in no time.

Why You Should Try This Tuna Mayo Onigiri Recipe

Tuna mayo onigiri hits the sweet spot between simple and satisfying. It’s a fantastic way to use up leftover rice, and the tuna mayo filling adds a creamy, savory punch that makes each bite irresistible. Plus, they’re super portable, so they make great snacks for when you’re on the go or packing lunch for work or school.

I remember the first time I made these; I was skeptical about mixing tuna with mayo inside rice. But after that first bite, I was hooked. The salty seaweed wrap adds a nice texture contrast, and the whole thing feels like a little treasure in your hands.

Ingredients You’ll Need

Here’s what you’ll want to gather before you start:

• 2 cups cooked Japanese short-grain rice (warm, not hot)
• 1 can tuna (drained)
• 3 tablespoons mayonnaise (Japanese mayo like Kewpie works best)
• 1 teaspoon soy sauce
• Salt, to taste
• Nori sheets (cut into strips or squares for wrapping)

Optional extras:

• Sesame seeds
• Chopped green onions
• A little wasabi or sriracha for spice

How to Make Tuna Mayo Onigiri

1. In a bowl, mix the drained tuna with mayonnaise and soy sauce. Taste and add a pinch of salt if needed.
2. Wet your hands with water and sprinkle a little salt on them to prevent sticking and add flavor.
3. Take a handful of warm rice (about half a cup) and flatten it slightly in your palm.
4. Place a spoonful of tuna mayo mixture in the center of the rice.
5. Gently mold the rice around the filling, shaping it into a triangle or oval, making sure the filling is sealed inside.
6. Wrap the shaped rice ball with a strip or square of nori.
7. Repeat with the remaining rice and filling.

Pro tip: Keep a bowl of water nearby to wet your hands between shaping each onigiri to keep the rice from sticking.

Substitutions & Variations

Feel free to switch things up based on what you have on hand or your taste preferences:

• Swap canned tuna for cooked salmon or shredded chicken for a different protein.
• Use spicy mayo instead of regular mayo for an extra kick.
• Add chopped green onions or a sprinkle of sesame seeds inside for some crunch and freshness.
• Instead of nori sheets, wrap your onigiri in lettuce leaves for a lighter option.

Helpful Tips

• Use freshly cooked rice or warm leftover rice for the best texture—cold rice can be too hard to shape.
• Don’t overfill the onigiri; too much filling makes it tricky to seal and can cause it to fall apart.
• If you’re packing these for later, wrap them tightly in plastic wrap to keep them moist.
• Experiment with different mayo brands to find your favorite flavor balance.

Leftovers and Storage Tips

If you have leftover onigiri, wrap each one tightly in plastic wrap and store them in the fridge. They’re best eaten within a day or two, as the rice can dry out or harden over time. To reheat, unwrap and microwave for about 20 seconds, or steam gently to bring back that soft, sticky texture.

Avoid freezing onigiri with mayo filling, as it can alter the texture and taste. Instead, prepare fresh batches as needed. If you want to make ahead, keep the rice and filling separate and assemble just before eating to maintain the best flavor and texture.

Mistakes to Avoid

• Avoid using long-grain rice; it won’t stick together properly.
• Don’t skip salting your hands; it adds flavor and prevents rice from sticking.
• Be gentle when shaping; pressing too hard will make the onigiri dense and tough.
• Don’t leave the onigiri out too long without wrapping; they dry out quickly.

Ally Sanders

How to Make Tuna Mayo Onigiri

Tuna Mayo Onigiri is a simple and delicious Japanese rice ball filled with tuna and mayonnaise, perfect for a quick lunch or snack.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Lunch

Cuisine: American

Ingredients

  

• 1 can tuna in water, drained
• 3 tablespoons mayonnaise
• 2 cups cooked Japanese short-grain rice
• 1 sheet nori (seaweed), cut into strips
• to taste salt

Instructions

 

1. In a bowl, combine the drained tuna and mayonnaise until well mixed.
2. Wet your hands with water and sprinkle with a little salt to prevent rice from sticking.
3. Take about half of the cooked rice and shape it into a ball or triangle.
4. Make an indentation in the center and fill it with the tuna mayo mixture.
5. Cover the filling with more rice and mold firmly to seal.
6. Wrap with a strip of nori.
7. Repeat with the remaining rice and filling.
8. Serve immediately or wrap in plastic wrap for later.

Notes

Use freshly cooked rice for best results. Keep hands wet and salted when shaping to prevent sticking. Customize filling with additional seasonings if desired.